No Bake Chocolate Easter Cookies

Recipe by
Total Time:
60-75 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Category: Festive Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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4

Ingredients

  • For chocolate layers:
  • 12 ounces - semi-sweet chocolate, chips or squares, chopped
  • 1/4 cup - solid vegetable shortening
  • For Orange filling:
  • 2 jars (7.5 ounces) - marshmallow Cream
  • 5 cups - confectioners' Sugar
  • 1/4 cup - grated Orange rind
  • 2 tsp - Orange extract
  • 1/8 tsp - salt
  • (White baking chocolate for garnish, optional)

How to Make No Bake Chocolate Easter Cookies

  • Bottom chocolate layer: Line bottom of 15 1/2 x 10 1/2 x 1 inch jelly-roll pan with aluminium foil.
  • Melt 1 cup chocolate and 2 tbsp shortening on top of double boiler over hot, not boiling water, until smooth.
  • Pour in a prepared pan, spreading evenly with a long thin metal spatula.
  • Refrigerate for about 20 minutes, until firm.
  • Tape waxed paper to the bottom of second 15 1/2 x 10 1/2 x 1-inc jelly-roll pan.
  • Invert chocolate on to paper. Peel off foil. Refrigerate.
  • Orange Filling:
  • Combine marshmallow cream, 4.25 cups confectioner's sugar, orange rind and extract, and salt in medium-size bowl.
  • Stir with wooden spoon until a thick mass forms.
  • Knead mixture with hands if necessary to incorporate ingredients.
  • Lightly dust work surface with a little of the remaining 3/4 cup confectioners' sugar.
  • Turn marshmallow mixture out on to prepared surface. Knead until smooth for about 2 to 3 minutes.
  • Tape waxed paper to the bottom of first jelly-roll pan.
  • Lightly dust paper and rolling pin with remaining confectioners' sugar.
  • Roll filling out to 1/8 to 1/4-inch thickness, to the size of jelly-roll pan.
  • Remove sheet of chocolate from refrigerator. Let it stand so that it softens slightly - for about 5 minutes.
  • Carefully invert filling on top of chocolate and peel off waxed paper.
  • Return to refrigerator and chill for about 15 minutes.
  • Top Chocolate Layer:
  • Melt together remaining chocolate and shortening on top of double boiler over hot, not boiling water, until smooth.
  • Remove filling from refrigerator.
  • Pour chocolate over the top, smoothing over entire surface with a long thin metal spatula.
  • Return to refrigerator and chill for 15 to 20 minutes or until firm enough to cut.
  • Using 1.5 - 2-inch mini cookie cutters, cut into simple shapes. Or cut into 1-inch squares.
  • If desired, melt white chocolate and use it to make shapes.
  • Put eyes on bunnies and chicks, tails on bunnies and wings on chicks.
  • Also to decorate, cut out Easter Egg shapes.